Kolkata Dhaba Style Tadka

Tadka is the most iconic dhaba dish of Kolkata with a history as elusive as its recipe. Kolkata dhaba style tadka, or “Torka” is basically the Punjabi ma ki dal or kaali dal recipe that has been heavily modified to cater to the famously discerning Bengali palate. Before the torka was invented in 1970s (most likely) a meal of just dal and roti was inconceivable in Bengal because Bengali food has a traditionally developed multi-course tradition that is comparable in structure to the modern service à la russe style of French cuisine in which food is served course-wise rather than all at once. Even a very humble Bengali meal requires a serving of mashed potatoes and subzi, if not fish, along with dal and rice.So, to appease a Bengali clientele, dhabas transformed the simple homestyle dal into a rich, robust and extremely flavorful side dish, often made with crispy egg bits and minced mutton, and Bengalis have been fascinated ever since. The Kolkata dhaba style tadka, which is not available in any other state in India, was a nod to the culinary legacy of Calcutta while sticking to the traditional, hearty flavors and techniques of Punjabi cuisine.

In addition to being the most delicious vegetarian/vegal dal ever, the biggest attraction of torka is that it is inexpensive and sustainable Indian food. However, its appeal is not limited to highway truck joints. It is indeed the egalitarian nature of this dish that has earned “torka ruti” the respect of one of the most loved meals in the city.

How to make Kolkata dhaba style dal tadka?

I have skipped eggs or meat in this recipe because I like my torka plain, but you can totally add keema or eggs if you like. I like to serve torka with pickled onions and achaar or Indian pickle. It goes great with naan, kulcha, tandoori or plain roti.

Kolkata Dhaba Style Tadka or Torka

Tadka, or “Torka” is basically the Punjabi ma ki dal or kaali dal recipe that has been heavily modified to cater to the famously discerning Bengali palate.

Prep Time30mins

Cook Time30mins

Ingredients

3tbspoil

1large onionchopped

1tbspchopped garlic

1tbspchopped ginger

2green chilieschopped

1large tomatochopped

1/2cupwhole moong dal

1/2cupwhole urad dal

1/2cupsplit gram dal

1/2cupmusoor dal

1tspchili powder

1tbspcoriander powder

1tbspcumin powder

1tbspgaram masala powder

salt to taste

1tbspkasoori methicrumbled

1tbspbutter

1tbspdesi ghee

2tbspchopped coriander/cilantro leaves

Instructions

Mix all the pulses/dal and soak them overnight. Next, boil them until well done. You can use a pressure cooker, but the cooking time will vary depending on the cooker. Drain the excess water and set the dal aside.

Heat oil in (preferably) a cast iron skillet.

Add onions and continue to cook until translucent, stirring occasionally.

Reader Interactions

Comments

Looking to make this over the weekend. Rookie question: How do I boil the pulses? Can I mix them all together and boil in a covered pot, or do I need to use a pressure cooker? How long, or how many whistles?

Great question actually. I should actually update the blog with boiling instructions. What I like to do is soak all the pulses together overnight and then pressure cook for 1-2 whistles (depends on the pressure cooker).

‘Tor’ka has very special memories for me. We usually got it from road side stalls that typically catered to lorry drivers and deen-mojurs. It usually meant mom wasn’t feeling like cooking that night. More importantly, torka night meant mom was going to eat along WITH us, instead of after us. Just the photos waft memories. Thanks for posting this!
Surely such a travesty shouldn’t occur, but if I am to put a “north Indian Dal-Makhni” spin on this (for the husband), what am I to do different?

Oh, I totally agree. Torka has played a huge role in keeping the volatile Bengali household together. 😉
To answer your question, dal makhni uses whole urad, rajma and gram dal, and lots and lots of dairy. Like yogurt, milk, cream everything. Dal makhni would also use turmeric powder and a lot less of the powdered spices. It’s actually a very different recipe. :/

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About me

Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.